Crispy Potato & Onion Hash w/ Fried Eggs
Brunch for dinner. No judgment.
$10.50 total
Ingredients & Cost Breakdown
| 6 medium potatoes, diced | $5.14 |
| 1 onion, diced | $1.48 |
| 4 eggs | $0.64 |
| 2 tbsp oil | $0.23 |
| Paprika, salt, pepper | $0.17 |
| Shredded cheese, optional | $0.69 |
| Fruit cups, side | $2.15 |
| Total | $10.50 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 6 medium potatoes
- 1 onion
- 4 eggs
- 2 tbsp oil
- Paprika, salt, pepper
- Shredded cheese, optional
- Fruit cups, side
How to Make It
- Heat oil in a large skillet over medium-high heat.
- Add potatoes in a single layer, don't stir for 4–5 minutes so they crisp.
- Add onion, paprika, salt, pepper; stir occasionally, cook 12–15 min until potatoes are tender and golden.
- Push hash to one side, crack eggs into the empty space, cover, cook to your liking.
- Top with cheese if using, and serve straight from the skillet.
- Serve with fruit cups on the side.
No-Time-For-That Tip: Leaving the potatoes alone is the whole trick — stir too soon and hash browns turn to mush instead of getting crispy.
Gear for this recipe
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